The dulce de leche dairy notes of the 41% Eclipse du Soleil pairs with the vanilla and sea salt for a luxurious bite of chocolate that’s whimsically sweet with a hint of sour cream.
Ingredients225g 35% cream |
MethodBring the cream, glucose, invert sugar and vanilla pods to a boil. Strain over chocolate and let stand for 5 minutes. At 35° C / 95° F, add soft butter and emulsify. Cast into 3/8" x 10" x 12" frame. Allow to crystallise overnight. Cut to desired shape and separate. Enrobe in Guittard 61% Lever du Soleil and sprinkle with sea salt. |
Recipe courtesy of Guittard
